Question

Which of the factor does not affect the precision in standardization process?

(a) Fluctuations in the fat content of the incoming milk

(b) Fluctuations in throughput

(c) Fluctuations in preheating temperature

(d) Fluctuation in protein content

This question was posed to me by my college director while I was bunking the class.

My enquiry is from Standardization topic in division Building Blocks of Dairy Processing of Dairy Engineering

Answer 1

The correct option is (d) Fluctuation in protein content

Easiest explanation: For precision in the process it is necessary to measure variable parameters such as fluctuations in the fat content of the incoming milk, fluctuations in throughput, and fluctuations in preheating temperature. Most of the variables are interdependent; any deviation in one stage of the process often results in deviations in all stages.